Seasonal cooking is easier in Italy than in my home country where almost everything is available in every season.
Those awesome baby artichokes are a perfect starter for a weekend dinner.
Remove the outer leaves and stems of 5 babies. Cut in halves and chop thinly. Mix with the juice of 1 lemon, 1 chopped garlic clove, 2 table spoons of chopped fresh parsley, pepper, salt and a drizzle of olive oil. Store in the fridge.
Serve on a nice plate. Finish with grated parmesan and olive oil. ❤